Salmon Gravlax (Cured Salmon!)
on Mar 10, 2023, Updated Jul 01, 2024
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This salmon gravlax recipe is SO good. There is nothing I love more than a bagel sandwich for breakfast or brunch – then taken to the next level by adding on this homemade Salmon Gravlax. Hands down, literally nothing better. If you’re looking for more salmon recipes, be sure to check out our Honey Ginger Glazed Salmon, and Spicy Salmon Crispy Rice.
What is gravlax salmon?
Gravlax is a popular Scandinavian dish made of essentially cured salmon with salt and sugar. It is similar to lox, or smoked salmon, without the smokiness and can be made really quickly and easily.
To check out more gravlax recipes, we also have a Dill Cured Gravlax with a Mustard Horseradish Sauce and these Gravlax and Dill Yogurt Crostini’s.
It is simple, easy, and just absolutely delicious. I’ve made this recipe SO many times and it never disappoints. You can have it sliced on it’s own for breakfast, but I absolutely love to make this open-faced bagel sandwich with cream cheese and onions. Legendary. The flavor is unmatched.
This gravlax recipe can be served as an appetizer, stored in the fridge for breakfast on bagels, or made a lovely and beautiful bagel or board with tons of veggies and toast, crackers or bagels.
What ingredients do you need to make salmon gravlax?
Fresh salmon filet: Sushi-grade salmon/Sashimi-grade salmon will do the job here. You can use any cut of salmon here, such as salmon belly, or the tail. Although, we do prefer a salmon belly for gravlax.
It starts with a simple cure: first kosher salt, sugar, himalayan sea salt, peppercorns, lemon zest and grapefruit zest, black pepper, fennel seeds and fresh dill.
We are using fresh dill here, but you can use other herbs, like rosemary and scallions as well. You can also use any spices you like as well, like chili flakes, caraway seeds, fennel seeds, coriander seeds, juniper berries or mustard seeds.
It’s tossed together and covered in your salmon, then, it is cured for 1-3 days, rinsed off and thinly sliced to perfection.
Instructions to make cured salmon
Pat your salmon dry with paper towels and remove any pin bones with tweezers, if needed.
Begin by tossing all your gravlax ingredients together and toss well (everything but the the salmon). You can also choose to use a pestle and mortar (or spice grinder) for your black peppercorns and fennel seeds here to evenly distribute the seasoning, but this is also optional. In a pan, baking dish or tray, place 1/2 of your curing salt mixture on the bottom, then place your salmon (skin side down) on the mixture, top the other 1/2 of the mixture over the top of the salmon, covering entirely.
Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the refrigerator overnight and up to 3 days, but feel free to eat within 1 day. Remove from the plastic wrap and rinse everything off of the salmon. Thinly slice with a very sharp knife in thin slices.
Assemble your sandwich with your bagel if this is how you choose to prepare it, spread on cream cheese then your sliced gravlax, top with red onions and dill. Serve!
You can also serve with mustard sauce, cucumbers, tomatoes, with capers, or really anything you love to have with salmon.
Tips, Tricks and Substitutions
First, my favorite, is making a bagel sandwich, either open faced, or as a sando sliced down the center. It needs cream cheese, red onions, a lemon squeeze and some fresh dill. (Pickled red onions work great here as well!)
Secondly, you can toss with eggs, or make a bagel board or smoked salmon bowl.
Third, you can get a lil fancy and make eggs Benedict with your salmon, or top on a cracker with some caviar.
It is raw salmon that is cured with salt and sugar.
Gravlax is cured salmon, while lox is smoked. Gravlax is more of a sashimi-style raw texture and preparation, still cured, though. While lox has a smoky finish.
Fish and seafood recipes for more inspiration!
- Tuna Sandwich Recipe
- Slow Roasted Salmon with Citrus and Capers
- Tuna Tartare
- Spicy Slow-Roasted Salmon with Yogurt Sauce
If you do make this Salmon Gravlax recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Salmon Gravlax (Cured Salmon!)
Equipment
Ingredients
For The Gravlax
- 1 pound sushi-grade salmon, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup white granulated sugar
- 1 tablespoon pink Himalayan salt, optional
- 1 tablespoon black peppercorns
- zest of 1 grapefruit, or orange
- zest of 1 lemon
- 1 tablespoon fennel seeds
- 1 bundle dill, around 1 cup
For Your Sandwich
- bagels, lemons, wedges, red onions, dill, cream cheese
Instructions
- Pat your salmon dry with paper towels and remove any pin bones with tweezers, if needed.
- Begin by tossing all your gravlax ingredients together and toss well (everything but the the salmon). You can also choose to use a pestle and mortar (or spice grinder) for your black peppercorns and fennel seeds here to evenly distribute the seasoning, but this is also optional. In a pan, baking dish or tray, place 1/2 of your curing salt mixture on the bottom, then place your salmon (skin side down) on the mixture, top the other 1/2 of the mixture over the top of the salmon, covering entirely.
- Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the fridge overnight and up to 3 days, but feel free to eat within 1 day. Remove from the plastic wrap and rinse everything off of the salmon. Thinly slice with a sharp knife in thin slices.
- Assemble your sandwich with your bagel if this is how you choose to prepare it, spread on cream cheese then your sliced gravlax, top with red onions and dill. Serve!
- You can also serve with mustard, cucumbers, tomatoes, with capers, or really anything you love to have with salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used Steelhead Trout because it was fresher than the salmon I could get, and I left out the grapefruit zest simply because I didn’t have it. Also, I flipped the fish every 24hrs to get a pressed, compact shape, and after I rinsed the fillet, I dried & returned it uncovered to the fridge for 12hrs to dry it out a bit. Fantastic!!! Served on toasted bagel with whipped cream cheese, capers & finely chopped red onion. I’ll make this regularly, so good!
That sounds amazing! So glad you enjoyed Colleen!